JP6329167B2 - Method for pouring a composition with milk and a disposable heat exchanger for use in this method - Google Patents

Description

  A first aspect of the present invention relates to a method for dispensing a milked composition according to the premise of claim 1.

  The term “dairy product” is understood to mean both animal and vegetable dairy products in pure, concentrated or diluted form. In the latter case, the dilution can be performed with heated water, for example. This heated water is supplied before the dairy product is heated by the heat exchanger. As used herein, the terms “detachable heat exchanger” and “disposable heat exchanger” are used a predetermined number of times after a predetermined period of time or in an apparatus in which the heat exchanger forms part thereof. Once understood, it is understood to refer to a heat exchanger that is designed to be exchanged for another heat exchanger. The other heat exchanger mentioned above may be a cleaned heat exchanger or a completely new heat exchanger that is used for the first time. In the former case, the disposable heat exchanger can be disposed of after being washed a predetermined number of times. In the context of the present specification, the heat exchanger that forms an integral part of the device is in principle not considered to be disposable. Within the framework of the present invention, the terms “before” the heat exchanger and “after” the heat exchanger can be broadly interpreted as before and after heating by the heat exchanger, respectively. Thus, in that sense, a heat exchanger is understood to be part of a heat exchanger module where heat exchange actually takes place during use.

  Such a method and heat exchanger for use in such a method are described in the unpublished international patent application PCT / NL2012 / 050344. Further improvements in the field of development of devices and vending machines for preparing milked compositions in which such heat exchangers are used have already led to specific improvements with respect to this patent application.

  In recent years, it has become more popular to consume more types of coffee. These new coffee products contain much more milk than previously common coffee products. For example, consider latte macchiato, cappuccino, or “cafe au lait”. To prepare these, a flavor composition, preferably coffee, is added to the heated dairy product in an amount of 25 vol% to 45 vol% of the dairy composition. This addition can be done in any order. That is, the dairy product may be first (part), then the flavor composition, and then (optionally) additional dairy. The heated dairy product may also be frothed by providing an outlet in conjunction with an air inlet. All this is described in the following US patent applications and the 2011 International Publication.

  A method and apparatus for preparing milked coffee products is also known from the international patent application WO 2011/0281117. This international patent application relates to a system for controlling the foaming of coffee products. Such methods for promoting foaming of coffee products are described in US 2009/0068331 (corresponding to EP 2036472) and US 2009/0087532 (European patent). (Corresponding to the specification of No. 2042063).

  However, the object according to the first aspect of the invention is to use the method according to the invention to reduce the temperature of the dairy product remaining in the heat exchanger to a relatively low level when the device or vending machine is not in use. Is to substantially avoid degradation, or at least greatly reduce the risk of degradation, and prolong the dairy product remaining in the heat exchanger. Thus, there is no need to rinse the equipment and piping in contact with the dairy product. This rinsing in known equipment, or vending machines, must be done after every dispensing operation and after the end-of-day cleaning. This known cleaning operation is undesirable for environmental reasons, and the device or vending machine cannot be operated for a long time. Furthermore, the method and apparatus according to the present invention do not require a large labor.

  The method according to the invention described in the introductory part is such that after most of the heat exchanger has been emptied, the dairy product remaining in the heat exchanger can be dispensed by the heat exchanger. Calculated from the last time taken, or at least after a predetermined time calculated from the last discharge of the heated dairy product from the heat exchanger, so that the dairy product is relatively long Long lasting, just before the dairy product is then mixed with the flavor composition, it is heated for the next dispensing operation, replenished with the next amount of dairy product, plus a hot milked composition The object is characterized by being discharged. By “remaining portion of dairy product in heat exchanger” it is meant that the heat exchanger has been emptied by more than 50 vol%, preferably more than 75 vol%.

  A dairy composition as referred to herein may be composed of several components, such as a dairy product and a flavor composition comprising one or more ingredients. These components can be mixed together at various times during the process to obtain a milked composition. If the components are added to the dairy product after the dairy product has been heated by the heat exchanger, the heat exchanger need only heat the dairy product and, if necessary, the other components individually be able to. The dairy product, or at least the material to be heated by the heat exchanger, is introduced into the heat exchanger through the flexible tube during use. The heated dairy product and flavor composition are preferably mixed after being heated by a heat exchanger. In this case, emptying the heat exchanger means that at least the aforementioned tubes are emptied after the dairy product has been heated. The heated dairy product remaining in the tube is then cooled.

  Emptying the flexible conduit in the heat exchanger is preferably done by discharging the last portion of the desired amount of dairy product from the heat exchanger. The advantage is that the dairy product removed from the flexible tube is effectively utilized in the milk flavor composition and does not have to be discharged as waste. For example, it can be emptied by stopping the supply of dairy products and removing most of the dairy products present in the flexible tubes of the heat exchanger. In a heat exchanger where the dairy product in the flexible tube is heated by a fluid, for example hot water surrounding the flexible tube, this is under the influence of the fluid (water) present in the outer part of the heat exchanger, This can be done by removing the dairy product from the tube. The outer part of the heat exchanger is under a pressure different from that applied to the inner tube.

  The term “flavor composition” is preferably understood to mean a composition with coffee or a composition with tea. Another preferred flavor composition is a mixture comprising cocoa and sugar. Other flavor compositions are air and water. Air and water have little flavor of their own, but adding them to the product affects the taste of the milk composition thus formed. Air can be used to foam the dairy product. As a result, the user will experience a different taste than that of a non-foamed dairy product. Water dilutes dairy products. As a result, the taste of the dairy product is reduced. Note that if water is added to the milk (concentrate) before being supplied to the heat exchanger, this water is not considered a flavor composition, but in this case the milk (concentrate) and water Are considered to be dairy products. According to another possibility, one or more of the aforementioned or other flavor compositions are mixed with the dairy product in one or more steps. Within the framework of the present invention, the flavor composition is in this case a complex flavor composition.

  If the majority of the heat exchanger is emptied, preferably at least 50%, more preferably at least 60%, or at least 75% of the dairy products present in the heat exchanger are removed from the heat exchanger. . The more dairy products that are removed, the less bacteria will grow in the flexible tube. Also, if the amount of product is small, the product can be cooled more quickly, which further reduces the bacterial growth.

  It will be appreciated that the majority of the heat exchanger is emptied after the last discharge of the dairy product and the remaining amount in the heat exchanger is then cooled. This cooling can be achieved, for example, by removing the hot fluid surrounding the flexible tube in the heat exchanger from the heat exchanger and, instead, introducing a relatively cold fluid into the heat exchanger. Can be executed. Thus, the dairy product present in the flexible tube is cooled.

  The time between the two discharges of the dairy composition is measured, and when the predetermined time is exceeded, the majority of the heat exchanger is emptied, in particular the dairy product remaining in the heat exchanger is degraded. It is preferred if it is cooled to minimize. This makes it possible to delay the cooling of the dairy products present in the heat exchanger. Therefore, on the other hand, in order to minimize deterioration, it is necessary to rapidly cool the dairy product remaining in the heat exchanger, and the dairy product remaining in the heat exchanger is frequently (too) Since this process loses energy that it is cooled and then reheated in a very short time, an optimal compromise can be chosen between the need to be avoided. Actually, measuring the time during which the milk-flavored composition is discharged twice means that after the discharge of the milk-flavored composition, recording of the time is started, and when the predetermined time is exceeded, cooling is started. Means that. In this case, it is not necessary to continue recording time until the next discharge of the milk-containing flavor composition. Measuring and recording the time between two successive dispensing operations is helpful in determining the optimum value for this predetermined time. Also within the framework of the present invention, the time between two successive discharges of the milk-flavored composition is the time between the operations in which the heated dairy product is dispensed twice from the heat exchanger. Can be replaced.

  It is preferred if the predetermined time to be exceeded before cooling is started is set to at least 5 minutes. It is preferred that the predetermined time is set to a time in the range of at most 120 minutes, preferably at most 60 minutes, more preferably 30 minutes, that is, 5 minutes to 30 minutes. It is preferable that a setting unit is provided, and the user can set the time by the setting unit. For example, this setting can be made according to the time of the day or the day of the week as well as where the method is performed by the device. Time can be set to achieve an optimal compromise between the risk of degradation and energy consumption.

  In this regard, it is further preferred if the remaining amount of dairy product still present in the heat exchanger is cooled to a temperature below 10 ° C. Since a relatively small amount of milk remains in the heat exchanger, it can be said that this amount is like a thin film. That is, the tube is not completely filled, but is slightly leveled or slightly evacuated and emptied. Milk composition from various locations, i.e. dairy product inlet into heat exchanger, dairy product outlet from heat exchanger, or device designed to carry out the method according to the invention, or vending machine At the outlet of the object, the time can be measured and set. The term “vending machine” must be given a broad interpretation. The reason is that such a vending machine can dispense not only coffee but also milk, tea and the like. The term “apparatus” is understood to mean an apparatus that can be used in the restaurant industry etc. as a “stand-alone” apparatus, separate from the vending machine.

  The supply of dairy products to the heat exchanger is continually performed during the discharge of the heated dairy product, and the supply of dairy products is present in the heat exchanger with the final amount of dairy products required In particular, it is preferred if, after being interrupted, the majority of the aforementioned amounts are removed from the heat exchanger so that only 10 vol% to 25 vol% of the heated dairy product remains in the heat exchanger. In order to minimize the amount of dairy product remaining, the dairy product dispensed by removing the final amount of dairy product from the heat exchanger is a constant cycle to the heat exchanger. It will be understood that it continues several times after the supply of no dairy products has stopped.

  Preferably, the heat exchanger is communicatively connected to a dairy packaging container and the heat exchanger removal is performed in conjunction with the removal of the dairy packaging container, all or partly emptied. . This reduces the risk of contamination or degradation of the dairy product.

  In a practical embodiment of the invention, the dairy product is placed in a packaging container known per se as a “bag-in-box” (BIB) with a capacity of, for example, 5 liters or 10 liters. If present, it is preferable. In such an embodiment, the refrigerated dairy product is fed from the bag to the heat exchanger, and the packaging container and heat exchanger are removed from the device after the contents of the bag are emptied. Thus, it is not necessary to rinse the heat exchanger and the conduit connected to the heat exchanger.

  A second aspect of the invention comprises a flexible coil, on the one hand a product inlet and outlet for fresh products such as dairy products, and on the other hand a medium inlet and outlet for a cooling medium or heating medium. The present invention relates to a disposable heat exchanger. The flexible coil is preferably a flexible tube. The product inlet and the product outlet are preferably provided in the flexible coil to allow fresh products to pass through the flexible coil of the heat exchanger. The heat exchanger also preferably includes an outer bag that surrounds at least a majority of the flexible coil. In this case, the outer bag is provided with a medium inlet and a medium outlet so that the heating medium or the cooling medium can heat or cool the product present in the flexible coil, in some cases. Can flow through the outer bag.

  According to a second aspect of the invention, in order to reduce the risk of contamination or deterioration of the dairy product remaining in the heat exchanger, the product inlet of the heat exchanger of the product to be cooled / heated is Connected or at least to be connected to a product packaging container in which a certain amount of fresh product is present, the product outlet of the heat exchanger can be coupled with the flavor composition inlet of the flavor composition The coil of the heat exchanger is surrounded by an outer bag for the supply and discharge of the heating / cooling medium, the heat exchanger being used for the method according to the first aspect of the invention Designed. The product inlet may be integrally connected to the product packaging container. Alternatively, the product inlet may be detachably connected to the product packaging container, or may be provided with connection means for connecting the product inlet to the product packaging container.

  In a preferred embodiment, the heat exchanger is provided with connecting means for connecting the outlet to the flavor composition inlet so that the dairy product can be combined or mixed with the flavor composition. . The combination of the product outlet of the heat exchanger and the flavor composition inlet may additionally take place outside the heat exchanger, for example by means of two parallel outlets that discharge on the platform. On the platform, a cup will be placed in which the heated dairy product and flavor composition may be combined.

  Optionally, the heat exchanger discharge line is provided with an air inlet for frothing the heated dairy product.

  The heat exchanger may be provided with a foaming module, and the foaming module is preferably arranged in the heat exchanger.

  A water inlet may also be provided near the supply line for supplying the dairy product, which water inlet is designed to dilute the dairy concentrate to be used.

  In a preferred embodiment, the heat exchanger and the dairy packaging are designed as essential units. Here, the product inlet is disposed inside the unit body, and the product outlet is provided outside the unit body. By installing the product inlet inside the unit body, contamination of the product is prevented when the heat exchanger and the product packaging container integrated with the heat exchanger are used. By installing the product outlet on the outside of the unit body, the product outlet can be connected to the apparatus.

  A third aspect of the invention relates to a unit of heat exchanger and packaging container comprising or at least comprising a dairy product packaged. Here, the product packaging container is of the “bag in box (BIB)” type.

  A fourth aspect of the invention relates to a vending machine comprising an inlet for a flavor composition and a stuffed dairy product connected to a heat exchanger. Here, the method according to the first aspect of the invention is used in a vending machine and / or comprises a disposable heat exchanger according to the second aspect of the invention.

  The heat exchanger is designed so that dairy products whose temperature is between 60 ° C. and 80 ° C. can be mixed with the flavor composition, in particular coffee. It will be appreciated that if the dairy product is maintained at a temperature between 60 ° C. and 80 ° C. without any dairy composition being dispensed, the dairy product is very susceptible to degradation. For the time being after the last discharge of the dairy composition, less than 10 ml of dairy product remains in the heat exchanger with a capacity of for example 20 ml. For example, if more than 5 minutes is exceeded and the majority of the heat exchanger coil is emptied, the coil is cooled to a temperature below 10 ° C, preferably 5 ° C to 7 ° C. As soon as the device is turned on again to dispense the dairy composition, the heat exchanger is heated and the dairy product present in the heat exchanger is replenished with the dairy product. This dairy product is then dispensed as a heated dairy product. If there is a relatively constant demand for dairy compositions, it is not necessary to perform a cooling step.

  The heat exchanger according to the invention will now be described in more detail with reference to the following description. In this description, reference is made to the accompanying drawings.

It is a schematic perspective view of the heat exchanger by this invention. FIG. 6 is a schematic perspective view of an alternative heat exchanger according to the present invention. 2 is a flow diagram of an exemplary embodiment of a method according to the present invention.

  In the figure, reference numeral 1 denotes an embodiment of a heat exchanger according to the present invention, and reference numeral 2 denotes a flexible tube in the form of a loop coil. Through the flexible tube, the dairy product to be heated or cooled can flow. In this embodiment, the looped coil is a conduit that is approximately 3 m long and 2 mm to 4 mm thick. The dairy product is supplied at the product inlet 3 and the dairy product is discharged at the product outlet 4. At the product exit, a clock symbol schematically indicates that the time has been recorded. Thereby, the time elapsed since the heated dairy product was last discharged from the heat exchanger 1 and the heat exchanger 11 is recorded. In order to be able to dilute the dairy concentrate with water, a further inlet 9 is provided. In this case, the water inlet 9 discharges into the flexible tube of the heat exchanger 11, but the product to be heated by the heat exchanger at the product inlet 3 or at another place at the water inlet or during heating. It can also be discharged into other products. During use, the heat exchanger 1 and the heat exchanger 11 are heated by supplying a heating medium such as hot water or the like to the outer bag 6 through the medium inlet 8. This medium is discharged via the medium outlet 7. In use, the heat exchanger 1 and the heat exchanger 11 are cooled by supplying a cooling medium such as water having a relatively low temperature to the outer bag 6 through the medium outlet 7. This medium is discharged via the medium inlet 8. Although the outer bag 6 is shown as being transparent in the figure, it should be understood that the outer bag 6 is located at the periphery and surrounds the flexible tube 2 in a sealed manner.

  In FIG. 2, elements corresponding to the elements shown in FIG. 1 are represented by the same reference numerals. As shown in FIG. 2, an accessory 5 may be placed in front of the product outlet 4 of the heat exchanger 11 in order to foam the heated dairy product. A further air inlet 10 is provided at its end.

  In the following, an embodiment of the method according to the invention will be described with reference to FIG. 3, using a non-exhaustive example. In the embodiment, the above-described heat exchanger can be used.

  According to this method, for example, a milk storage part in the form of a storage part of milk (optionally cooled) as a dairy product is preferably provided in a container as a sealed packaging container. The milked composition will be referred to hereinafter as a “hot beverage” and may be, for example, in a foamed state. In order to obtain a milked composition, the method is started by a control system, for example by operating the button “Start” of the device. Within the apparatus, at least a portion of the method is performed.

  When this method is started, a valve is operated through which a predetermined amount of milk is introduced into the heat exchanger from the reservoir according to the milked composition to be dispensed. Within the heat exchanger, the milk is heated under the control of the control system. After the milk is heated by the heat exchanger, the flavor composition is added to the milk. This is done in one or more steps. a) Air is introduced into the milk in order to lather the milk. b) Add liquid composition or solid composition to the heated milk to flavor the milk. c) A combination of a) and b). Here, a) and b) can be performed in any order, and in some cases, each can be performed one or more times.

  The heat exchanger is a continuous heat exchanger, in which the dairy product flows from the product inlet through the flexible tube to the product outlet while being heated from the outside. This heating from the outside is performed by a heating medium. The heating medium is present in the envelope of the flexible tube and can be supplied or discharged through each of the medium inlet and the medium outlet. For this purpose, a hot water storage part and a cold water storage part are provided in this example. These storage parts communicate with the outer container of the heat exchanger through a valve in an interruptible manner. Hot water and cold water flow in opposite directions through the heat exchanger. (It should be noted that, in the heat exchanger, one side is a circuit for cold water and the other side is a circuit for hot water, and two valves in parallel are provided, and the valve is a three-way valve for dividing the circuit. This is considered.)

  At the end of the process of discharging heated milk from the heat exchanger via the product outlet, the flexible tube is forced to empty. This means that as much heated milk as is present in the flexible tube is removed from the flexible tube after the product inlet of the heat exchanger is closed under the influence of force, e.g. external force or gravity. To do. Thereafter, a timepiece represented symbolically by the clock symbol is started. This records the length of time since the milk was last drained from the heat exchanger. The force may be an external force, but the force may also be limited to gravity.

  The time is monitored by the control system. If the next amount of milk is to be heated by the heat exchanger before the set time (predetermined time) is exceeded, the predetermined amount of milk is again from the reservoir for heating, from the heat exchanger And the timing starts at the end of the heating cycle as described above. The set time is displayed, for example, by operating the start button of the apparatus again.

  However, if this time, recorded by timing, exceeds a specified value (predetermined time), cooling of the milk in the flexible tube of the heat exchanger is started. This can be done in a variety of ways, including, for example, a control system controlling a valve between the water reservoir and the heat exchanger. Therefore, the supply of the heating medium can be switched to the supply of the cooling medium, and the discharge of the heating medium can be switched to the discharge of the cooling medium. Alternatively, the cooling medium may be supplied to the enclosure in reverse order. As a result, the cooling medium is supplied through the medium outlet (which is intended to discharge the hot medium while heating is performed) and is intended to supply the hot medium while heating is performed. Discharged) by the medium inlet. These are just a few possibilities.

  In an alternative method, timing can be started at a further downstream location. The start of timing is preferably performed in association with the removal of heated milk from the heat exchanger.

  After the milk has been heated in the heat exchanger, a single flavor composition or a composite flavor composition may be transferred from the air reservoir and / or flavor substance reservoir in one or more steps in the control system. Under control, it can be mixed into heated milk. The flavor composition may be preheated or unheated. For example, heated milk that has already been frothed with air (milk composition 1), or milk that has been mixed with a (further) flavor composition, or that has not been frothed with air (milk composition 2) . This may be done inside or outside the device incorporating the heat exchanger, and in the former case it may be done outside the heat exchanger module or even further inside the heat exchanger module. . If the heated milk is being collected in a jug for subsequent dispensing, mixing may also be done manually outside the device, if desired.

  This way, on the one hand, it is possible to cool the milk in the heat exchanger in order to prevent deterioration, and on the other hand it is possible to delay the cooling for a specified length of time in order to save energy. become. Therefore, in situations where the time between two heat treatments is expected to be relatively long depending on the location and time of use, a relatively short predetermined time is required to prevent the milk in the heat exchanger from being exposed for a long time. , May be set. On the other hand, if a relatively large amount of dispensing work is expected, in situations where bacterial growth is expected to be limited due to the relatively short residence time of the milk remaining in the heat exchanger, repeated cooling and A relatively long time may be set to avoid heating.

  The method according to the invention as described above can be carried out in whole or in part at a vending machine. It is preferable that a heat exchanger and a milk packaging container are arrange | positioned as one unit in an apparatus or a vending machine. In this case, the unit body of the packed milk and the heat exchanger is originally provided with the desired connection between the packed milk and the heat exchanger, the conduit 3 being , Forming a connection between the “BIB” packaging container and the heat exchanger. The advantage of such a packaging container is that it can remove bacteria from the whole before filling with milk. Since the circuit is closed at least to the product outlet of the heat exchanger, there is no risk of bacteria entering the milk from the outside.

  A specific structure of a heat exchanger suitable for use in the present invention is described in international patent application PCT / NL2012 / 050344, which has not been previously published. This patent application can be considered to be incorporated herein as far as the general configuration of the intended heat exchanger is concerned.

  Thus, the heat exchanger has a flexible supply line to the heat exchanger of the product to be cooled / heated connected to the product packaging container in which a certain amount of fresh product is present, The coil is preferably designed to be surrounded by an outer bag for the supply and discharge of a heating / cooling medium, preferably water.

  For hygiene reasons, it is preferred if the heat exchanger and the dairy packaging container can be arranged as a single unit in an apparatus or vending machine. A further advantage of this is that the dairy packaging container and the heat exchanger can be placed in the vending machine and can be removed from the vending machine in one operation. For example, in order to prepare a product consisting of coffee and milk, devices are generally known in which milk, or at least the dairy product, is heated and optionally whipped. There are many variations of espresso machines, from very simple to very complex. As such, a description of such a device is not included herein. The existing apparatus replaces the system for heating dairy products, which may exist to serve as a heat exchanger according to the present invention for use in such a method, and a control system for the apparatus. And can be easily modified as needed by incorporating a timer. Here, the recorded time is associated with a preset (adjustable) time to begin cooling the heat exchanger at some point.

  The method can be performed in the apparatus with various levels of automation. In a highly automated embodiment, all ingredients such as dairy products, coffee, water, air, etc. are charged into the device and mixed in the device. In the context of the present specification, a device such as a coffee maker has a separate outlet for the flavor composition (coffee) and a milk that may or may not be frothed, ie for a milked composition. A separate outlet is often provided.

  Besides being suitable for use in a vending machine to prepare a ready-to-consume product, the method and heat exchanger according to the present invention can also be used in a stand-alone device. Thus, the expression “vending machine” includes such stand-alone devices. In such a device, the (whipped) milked composition is not added to the coffee in the device, but is poured separately into the cup of coffee by the user, usually a restaurant clerk. In addition to the method described above, the following extraction situation is conceivable in this case. 1) Stand-alone device that can only heat dairy products and, in some cases, lather. The dairy / dairy composition is then poured into a jug (eg, 250 ml to 500 ml). The user pours, for example, 80 ml of heated dairy / (whipped) milked composition into the coffee. The coffee is pre-existing in the cup and may have been individually dispensed into the cup by the coffee machine. The dairy / dairy composition and (further) flavor composition are then mixed by the user in a coffee cup. The remaining heated dairy / other (whipped) dairy composition remaining in the jug can be used to prepare the next dairy coffee. 2) Stand-alone device connected to any coffee machine and only capable of heating and possibly whipping dairy products as in situation 1). The heated dairy product / dairy composition is taken into an existing coffee machine through a hose extending from the dairy device. Thus, the hot dairy product / hot (whipped) dairy composition is in this case dispensed via a coffee machine. The conduit for the heated dairy product / milk composition is a separate conduit from the coffee conduit. Thus, the dairy / milk composition and the (further) flavor composition are mixed in a coffee cup by the two machines to obtain the final desired milk composition.

Claims (17)

A method for dispensing a dairy composition comprising a flavor composition and said dairy product by feeding the dairy product at least partially to a removable heat exchanger comprising a flexible tube, comprising:
The flavor composition is supplied to the milk product is heated by the heat exchanger,
After the majority of the heat exchanger has been emptied, the dairy product remaining in the heat exchanger has been removed since the last time the milked composition was dispensed by the heat exchanger. Cooled after a calculated time, so that the dairy product lasts for a relatively long time, and the dairy product is then mixed with the flavor composition for the next dispensing operation The method is further characterized in that it is heated and replenished with the next predetermined amount of dairy product, and that the hot milked composition is discharged in a hot state. A method for dispensing a dairy composition comprising a flavor composition and said dairy product by feeding the dairy product at least partially to a removable heat exchanger comprising a flexible tube, comprising:
The flavor composition is supplied to the milk product is heated by the heat exchanger, after the majority of the heat exchanger is emptied, the milk product remaining in the heat exchanger, the The heat exchanger cools after a predetermined time calculated from the last time the heated milk is dispensed from the heat exchanger, so that the dairy product lasts for a relatively long time, The dairy product is then heated and replenished with the next predetermined amount of dairy product for the next dispensing operation, just prior to being mixed with the flavor composition, and the hot milked composition A method characterized in that the object is discharged.   When the dairy product is heated, the dairy product flows through the flexible tube of the heat exchanger to be heated, and most of the heat exchanger is emptied; 3. A method according to claim 1 or claim 2, wherein dairy products are removed from the flexible tube of the heat exchanger. Milk-containing composition, or heated dairy products, the time between discharged twice measured, exceeds the predetermined time, the majority of the heat exchanger is emptied, before Symbol in heat exchanger residual Ru said dairy product, characterized in that it is cooled in order to minimize the degradation process according to any one of claims 1 to 3. The dairy products, to the heat exchanger, the time between supplied twice measured, exceeds the predetermined time, the majority of the heat exchanger is emptied, the residual Ru before Symbol in heat exchanger 4. A method according to any of claims 1 to 3 , characterized in that the dairy product is cooled to minimize degradation. The method according to claim 4 or 5 , characterized in that the predetermined time to be exceeded is set to at least 5 minutes, preferably 5 to 30 minutes, before cooling is started. A flavor composition such as coffee is added to a 40-200 ml heated dairy product as desired by the user, in a heat exchanger having a capacity of about 20 ml, the last portion of the dairy product being said heat exchanger. is removed from the rest of the dairy quantities such as thin film, characterized in that it is cooled, the method according to any one of claims 1 to 6. The removable heat exchanger, but are not cleaned by rinsing and / or cleaning, instead of being cleaned, characterized in that it is removed from the holder, the method according to any one of claims 1 to 7. The heat exchanger is communicatively connected to the packaging container for the dairy product, and the removal of the heat exchanger is performed together with the removal of the packaging container for the dairy product, all or partially emptied. 9. A method according to any one of claims 1 to 8 , characterized in that: A disposable heat exchanger comprising a flexible tube and, on the one hand, a product inlet and a product outlet for fresh products such as dairy products, and on the other hand a medium inlet and a medium outlet for a cooling or heating medium. ,
The product inlet of the heat exchanger of the product to be cooled / heated is connected to, or at least to be connected to, a product packaging container in which a certain amount of fresh product is present;
The product outlet of the heat exchanger can be coupled with the flavor composition inlet of the flavor composition;
The flexible tube of the heat exchanger is surrounded by an outer bag for supply and discharge of the heating / cooling medium;
The heat exchanger, characterized in that it is designed for use in a method according to any one of claims 1 to 9, disposable heat exchanger. 11. The disposable heat exchanger according to claim 10 , wherein the heat exchanger is provided with connection means for connecting the outlet to a flavor composition inlet. The disposable heat exchanger according to claim 8 , wherein an air inlet for foaming the heated dairy product is provided in a discharge line of the heat exchanger. The disposable heat exchanger according to any one of claims 1 to 8, wherein a foaming module disposed in the heat exchanger is provided in the heat exchanger. A water inlet is provided near the supply line for the supply of the dairy product, the water inlet being designed for diluting a dairy concentrate to be used. The disposable heat exchanger according to any one of 10 to 13 . The heat exchanger and the packaging container for the dairy product are designed as an essential unit, and the inlet of the dairy product of the heat exchanger is disposed inside the unit, and the heat exchanger the outlet of, and being provided on the outside of the unit body, the disposable heat exchanger according to any of claims 10 14. A whole apparatus of a heat exchanger and a packaging container comprising, or at least comprising, said dairy product packaged,
16. Device according to any one of claims 10 to 15 , characterized in that the product packaging container is of the "bag-in-box (BIB)" type. A vending machine comprising an inlet for said flavor composition and a stuffed dairy product connected to a heat exchanger,
A vending machine characterized in that the method according to any of claims 1 to 9 is used in the vending machine and / or comprises the disposable heat exchanger according to any of claims 10 to 15 .

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